Salted Soft Pretzels with Cheese Dip
Difficulty: Medium | Makes: 9 Servings
Chewy, fluffy and, irresistible! These soft pretzels by @sloanestable are the perfect appetizer or snack for any gathering!
For the Pretzels
- 1 1/4 cup water, warmed to 110 degrees F (238g)
- 1 tablespoon granulated sugar (12g)
- 2 1/4 teaspoons instant yeast
- 2 cups all-purpose flour (240g)
- 2 cups bread flour (240g)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 cup baking soda (120g)
- Egg white
- Coarse pretzel salt
For the Cheese Dip
- 1 1/2 tablespoons unsalted butter (21g)
- 2 tablespoons all purpose flour (15g)
- 1 cup whole milk (227g)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 cup sharp cheddar (113g)
- 1 cup gruyere (113g)
- 1/4 cup cream cheese (56g)
- Roland® Spicy Chili Onion Crisp, for topping (get the Spicy Chili Onion Crisp on Amazon)
Directions
For the Pretzels
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast
- Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test
- Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size
- Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with nine - 4" individual parchment squares
- Divide the dough into 9 pieces, weighed about 85-90g
- To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other three times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough
- Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough
- Cover the pretzels and proof for about 30 minutes. Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer
- Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda
- Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on baking sheet lined with parchment paper
- Brush each with an egg white and sprinkle with coarse salt. Bake for about 12-15 minutes until deeply golden.
For the Cheese Dip
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour until a slightly thick roux forms
- Pour in the milk, stirring frequently until it comes to a simmer
- Whisk in the salt, pepper, garlic powder, and dijon mustard
- Turn the heat down to low, and add in the cheddar, gruyère, and cream cheese. Mix frequently until melted and smooth
- Pour into a bowl, and top with Spicy Chili Onion Crisp
- Serve with the salted soft pretzels and enjoy!
